HOW TO MAKE ★SAUSAGE PAN& CORN PAN ★ JAPANESE FLUFFY BREAD

Sausage pan is so popular in any Japanese bakery.

Prep Time 3

Cook Time 15

Course Breakfast, Snack

Cuisine Japanese

Servings 10 breads

First, let's mix wet-ingredients.
Separate egg yolks from the egg white.
Discard the stringy part from the yolk, if you don't like it. Leave it if you don't care.
Add in whole milk and whisk well.
Put your bread flour into a stand mixer bowl.
Add in sugar and salt, run the mixer until just combined.
Add in instant dry yeast, and continue running the mixer, until well combined.
The sugar and salt should not be direct contact with yeast, to avoid deactivating the yeast.
Add in egg-milk mixture slow and steady stream.
Keep the mixer running for 5 to 6 mins, until the dough stretches thin like paper.
Add in room temperature butter and run the mixer for 3 to 4 mins until the dough comes back together.
See if the dough stretches thin like paper.
Shape into a ball and put in a greased bowl.
Cover with a piece of plastic wrap, and leave it at warm spot for 45 to 50 mins until double in volume.
After 45 mins, the dough is almost double in volume.
To see the proofing is enough or not, poke the dough in the center with a dusted finger.
If the hall stays as it is, it OK to proceed to the next step.
If the hall shrinks, leave 10 15 mins more.
If the dough collapses, the dough is over-fermented. You should proceed to the next step quickly.
Take out onto the dusted working surface and cut the dough in the center, then make a mark for 10 equal portions.
Divide into 10.
Shape into a ball and take 5 mins bench rest.

Take one dough and flatten with your hand.
Roll out the dough into 10 cm in diameter, fold it up and down,then fold in half.
Roll it out with your hand to 20 cm.
Set this aside for 10 mins.
Roll out all the rest of the dough.
While resting, the gluten relaxed and easy to handle.
Take one dough and roll it out to 35 to 40 cm.
The dough is easy to roll out so handle it with care.
Hold your sausage on hand, and roll the dough around it.
Be sure not to roll it tightly.
Take a small space in between to keep the space for expanding.
It's the signature shape for the sausage pan.
Cover with plastic wrap, preferably greased, and proof for 25 to 30 mins until puffs up.
While proofing, preheat the oven for 190℃.
Blash the egg wash around the edges. Do not apply too much of the egg wash otherwise the surface will burn.
Bake 12 to 15 mins. Or until golden brown.
Take out onto a wire rack to release the steam.

For the rest of 4 pieces of the dough, roll it out into 12 to 15 cm in diameter.
Poke the dough with folk, and put in a greased muffin tin.
Squeeze a teaspoon of Japanese mayonnaise, and put in a heaping tablespoon of sweet corn.
Leave it at a warm spot for 20 to 25 mins until puffs up.
After 25 mins, the bread puffs up about 10 % bigger than the original shape.
Blash the egg wash around the edges. Do not apply too much of the egg wash otherwise the surface will burn.
Pop into the oven and bake 12 to 15 mins or until golden brown.
Take out onto a wire rack to release the steam.

Take out 1 teaspoon of egg yolk, you can save the rest of the egg for your omelet, then mix with a teaspoon of whole milk. Stir well until well combined.

Keyword baking, how to make bread, japanese bread, sausage bread, sausage pan